Fettuccine with Olives, Capers and Cherry Tomatoes

Fettuccine con Olive, Capperi e Pomodorini

This is a quick summer recipe. I made this dish the last day: after to spend all the morning at beach, I had to prepare something quick and easy with the ingredients that I had already in the house. I believe that the bread crumbs keeps all the taste of the tomatoes, olives and capers around the fettuccine. Use the freshest cherry tomatoes you can find.

Preparation time: 5 minutes

Cooking time: about 30 minutes

Serves 2–3

Ingredients:

Extra virgin olive oil, about 8 tablespoons
1 garlic clove, peeled and finely chopped
9–10 black olives
2 tablespoons capers, well rinsed
1 pound (450 grams) fresh cherry tomatoes, halved
Salt, about ½ teaspoon + 1 tablespoon
8 cups (2 liters) water
½ pound (approximately 250 grams) fettuccine pasta
4 tablespoons bread crumbs

Method:

1.        Heat 5 tablespoons of the oil in a large pan. Add the garlic, olives, capers and sauté. Add the cherry tomatoes and ½ teaspoon salt. Let cook about 15 minutes on medium-low heat, stirring occasionally.

2.        Meanwhile, bring the water to a boil in a large pot. Add 1 tablespoon salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to the pan with the olives, capers and tomatoes. Add another 3 tablespoons of the oil and gently mix all the ingredients. Add bread crumbs and mix well again. Serve immediately.